double pitch, different strains?

[frankiev]

Long story short;

IPA pitched with safale so4 (dry, as per instructions on packet)

No activity after an hour, recheck packet

"recommended pitch temp 15-25"

****. Pitched at 34 as is my usual strategy. What if I've killed it?

Pitch a pack of Ritchie's in there at 25ish, in panic. Go to work, hoping for the best

Return 6 hours later, it's going absolutely mental. Which I of course wanted, but.. What are the potential outcomes?

 

[MarkInBuffalo]

A couple of things.

1. That's an extremely short amount of time to assume that yeast is unusable/dead. Some yeasts can take 48-72 Hours to show signs of fermentation.

2. I doubt the yeast was destroyed at that temp.

3. I can't anticipate the flavor you will get from that particular mixture of yeasts. Could be the best/worst beer ever.

4. There's a possibility that the two yeasts could drive your FG fairly low, but that will depend on a few other variables.

Either way, you'll end up with beer, just be more patient with visual signs of fermentation in the future. Don't panick, have a beer.

 

[frankiev]

Cheers mark. We'll see then...

 

[Matt3989]

Breweries and yeast manufacturers blend yeast strains all the time, I guess how the blend you have is going to taste, but it shouldn't dry out the beer anymore than the most flocculant (I'm assuming S-05) would on it's own.

34 seems like a pretty high pitching temp normally though... Especially for English strains.

Still, the beer will still be beer, what was the og? A double pitch might have actually helped.

 

[frankiev]

OG 1.046. Also, general update, returned home just now top find that in direct contrast to last night, there's no airlock bubbling going on... But upon lifting the lid, it's still fizzing along like anyone's business. What's going on? :s